Preparation: 20 minutes

Cooking time: 1h30 mn

Ingredients (for 6 people):

  • 1 kg of pork sauté
  • 5 carrots
  • 1 onion
  • 1 liter of white Bergerac
  • 250 g thyme whitened chestnuts,
  • bay leaf parsley


In a casserole, fry the pork in a little duck fat (Périgord oblige!), Add carrots and onion. Pour 1 liter of dry white Bergerac and 1 liter of broth. Add 250 g blanched chestnuts that cook and crush and bind the sauce. Salt, pepper, add a little thyme and bay leaves and parsley to taste. Cooked in the stew for 1h30 at a very low heat. For the presentation of your dish, 30 minutes before the end of cooking add some blanched chestnuts that will remain intact for the beauty of the dish.

Enjoy hot!